Unity
Executive Chef
My venture into cured meat started today. After reading the directions that came with the Hi Mountain Buckboard Bacon Cure, I searched "buckboard bacon" here on BBQ Central and ended up using a combination of techniques, including some similar to what wittdog posted from another forum about a year ago.
Boneless butt trimmed of excess fat and split in two horizontally. Because the bone cavity wasn't centered, the split wasn't equal; one "half" is thicker than the other, but that shouldn't matter.
All surfaces of meat coated with cure. I'm sure I used a lot more than I needed to, 'cause there wasn't much left in the bag. Maybe I'll rinse/soak it a little longer at the end of the curing step.
Each half bagged in its own 2.5-gal bag, the two being weighed on my close-enough-for-homemade scale, then put in the bottom of the backup refrigerator.
More to follow ...
--John
Boneless butt trimmed of excess fat and split in two horizontally. Because the bone cavity wasn't centered, the split wasn't equal; one "half" is thicker than the other, but that shouldn't matter.
All surfaces of meat coated with cure. I'm sure I used a lot more than I needed to, 'cause there wasn't much left in the bag. Maybe I'll rinse/soak it a little longer at the end of the curing step.
Each half bagged in its own 2.5-gal bag, the two being weighed on my close-enough-for-homemade scale, then put in the bottom of the backup refrigerator.
More to follow ...
--John